Tomato Sauce & Variation

Here's a Rachael Ray recipe I found and made last night. It's a basic tomato sauce, but one variation calls for eggplant and zucchini, the two vegetables I was trying to figure out how to use up. It ended up being really yummy!

In a medium skillet combine 3 tablespoons extra-virgin olive oil, 2 tablespoons finely chopped flat-leaf parsley and 1 1/2 teaspoons finely chopped garlic over medium-high heat. When the garlic is sizzling add 2 cups chopped canned peeled tomatoes with their juice and season with salt (I had Italian style tomatoes and used those). Lower the heat to medium and cook stirring occasionally, until the liquid has evaporated and the oil begins to separate from the sauce, 20 to 25 minutes.

Variation: Add 1 2/3 cups each finely chopped zucchini and eggplant with the tomatoes.

Varation #2: Add 2 tablespoons capers and 1/4 cup chopped pitted black olives to the sauce.